Can a canteen kitchen cook entirely with organic food?
Around 40 kitchen staff faced this challenge during the training programme at the Transparent Restaurant.
We filmed a film about this challenge for the Protestant Church Congress and the ‘Transparent Restaurant’ project.
Eating is not just food intake, eating is also culture.
Dirk Werhahn, honorary manager of the Gläsernes Restaurant
And we would like to emphasise this food culture here.
During the set-up phase, the staff prepare everything for the huge rush: In one hour, around 800 guests are expected to be served a delicious, regional meal within two and a half to three hours.
The kitchen is steaming with activity while onions are sautéed, green asparagus is pre-fried and risotto is prepared. Special emphasis is placed on using regional and seasonal ingredients. For example, the risotto is made from a mix of cereals from the region instead of rice, which minimises transport routes and strengthens the local economy.
The Gläserne Restaurant, a permanent fixture at the Kirchentag since 1987, is certified organic and shows that organic catering can also be successful on a large scale. It communicates the link between agriculture, consumption and global nutrition and demonstrates that eating is more than just food intake – it is culture.
Guests experience fast and friendly service, enjoy a tasty salad and an exceptional risotto with green asparagus and rhubarb. The rhubarb in the risotto is particularly emphasised as a culinary highlight.
The film underlines how the use of regional and organic products can strengthen both the environment and the local economy, and shows the smooth implementation of organic catering at the Protestant Church Congress.
CLIENT
